These pictures are of a delicious pot pie I made. Also of my pets (Wynona leaped into my drawer, Belly sleeps with her head on a pillow!) because they are (seriously) the cutest pets I know.
I *finally* have a job. I didn't want to write about my interview misadventures before I'd secured gainful employment, for fear of jinxes or bad karma for being snarky and haughty or something. But now that I've signed a W-4 and an I-9, I can breathe a bit more easily unless I get fired for screwing up in some unforeseeable horrible way.
The job-- it isn't a career or anything. I'm working part-time at a Jewish New York style deli/restaurant in Berkeley-- it kind of reminds me of Bagel Mania in Santa Fe, only tastier. (No offense, Bagel Mania, but you guys don't serve free pickles.) Anyway, not exactly a career-oriented job, not that it couldn't be. As put in the employee handbook, working at the restaurant is "good, honest work" and I believe that and think it will be challenging. But I'm not a career waitress. Honestly, I'm not even a very good waitress. Lucky for me, I'm being cross-trained as a busser/food-runner/server/host/counter person. Today was my first day and I did about two hours of hosting. Which was incredibly exhausting. I don't know how I'm going to handle my back to back closing and opening shifts this weekend. (7:30 in the morning?!) All said though, I am immensely relieved to have a job, even if it's not collaborating with Adrian Tomine/ curating the MoMA/ making heaps of cash by selling my wares. (And by "wares" I mean crafts...)
The interview process was easily the worst part. Interviews suck (and I have one more on Monday!). Seriously, to get the job at the restaurant, I first had to take a Meyers-Brigg type personality test. I had to come back for a round of second interviews for a job in reception at a yoga studio. I waited an hour and a half for an interview at a popular brewery with dozens of slacks-and-white-button-downs with offensive perfume and shiny shoes. I interviewed at a bunch of restaurants-- one guy was super mean, and we kind of got into a fight over e-mail. A few never called me back, and the ones that did, well, I didn't want to work there. (I was desperate, but not to the point of having to hang out with "Josh" at the office park soup joint and do dishes for three hours every day.) I briefly and against my better judgment, tried out yet another (it would've been my fifth) unpaid internship at a cool gallery in downtown Oakland. It would have been a great job, if the whole money part was included. But basically, this lady wanted a minion, and I quickly realized I couldn't mop floors (except the ones at my house) for free anymore. You want to pay me to mop? Sure. This internship is actually going to lead to "something"? Mmmm, maybe. You want me to sweep, mop, not pay me, and then go home? Nope.
There was one job I really wanted, with Lonely Planet. I am still convinced I would have been perfect for it, but so are the other hundreds (thousands?) of travel-happy twenty somethings who sent in their resumes.
By far my most memorable and terrifying interview was with this dude. He looks mild-mannered enough, I know, but that's because of the light and the angle of his face. In reality, he has a razor-sharp jaw and an icy stare that he will try to kill you with when he says "this job is all about criticism of your work and not taking it personally and turning out the best stuff possible, even when you are beaten down, over and over again". The company he owns and works for describes itself as a "think tank", but, um, no. They're in advertising. Mr. Owner and his buddy (and good cop to his bad cop) described it to me like this: "Altoids came to us and wanted us to re-tool their image. We went with eccentricity, really studied it in depth for months, and wrote up a fifty page report. Then we pitched it to Altoids, and they loved it." So, all of those weird vintagy-Altoids ads where one group of people finds another doing group doing something inappropriate and awkward? Yeah, that'd be the "think tank". The job itself sounded pretty awesome "are you an anthropologist?" they asked. "We need an anthropologist for this job!" Lots of reading and research about bizarre arcane practices and people, admittedly, a lot of "thinking" and as Mr. Owner assured me "wayyy more money than you've ever made before sweetheart". But even with these perks, it still sounded sort of bad. For one, they've represented everyone from Coke to Proctor and Gamble. They also work with smaller brands, but I don't really think I'd be doing anything positive, ultimately, by selling diet coke to people. Then there was the whole part where Mr. Owner told me (literally) he was a misogynist and he hoped I could handle "strong personalities". He didn't hire me, but I think I'm OK with that. I'd rather eat free pickles and drink chocolate egg creams.
The pictures above are from a chicken pot pie I made following one of K's hockey games. It was pretty easy, is surprisingly low-fat (the creamy filling sauce stuff is pretty much just flour and 2% milk) and we gobbled up all the leftovers-- it reheated nicely, and kept in the fridge for about a week. Recipe below:
Ingredients:
* One large (or two small) boneless skinless chicken breasts.
* Coarse salt and ground pepper
* 3 tablespoons olive oil
* 4 carrots, or a bunch of baby carrots, sliced.
* 1 medium onion, finely chopped (about a cup)
* 1/4 teaspoon dried thyme leaves (parsley, sage, and rosemary, too! If you want.)
* 1/4 cup all-purpose flour
* 2 1/2 cups low-fat milk
* 1 package (10 ounces) frozen peas, thawed
* 2 tablespoons fresh lemon juice
* Box of phyllo dough (in sheets), thawed
Directions:
Preheat the oven to 400 degrees. Cook the chicken breast(s) any way you like. (I pan-fried them, about four minutes aside, but poaching or roasting would also work well.
Using two tablespoons of the olive oil, saute the carrots, onion and thyme (I used rosemary, too) over medium heat until the carrots are tender, but still crispy (8-10 min.) Season with salt and pepper. Add flour (still over medium heat) while stirring. Slowly add the milk, stirring all the while, until the mixture is smooth. Cook until the mixture comes to a simmer and has thickened.
Remove from heat, add the peas, lemon juice (I used a little bit extra, it's nice) and cooked chicken. Season with more salt and pepper, or other spices, if desired.
Now comes the tricky part-- you're going to use the phyllo to create a crust. Some recipes suggest only using the phyllo dough on top, but I like having an entire crust. Rolling out the phyllo (it'll be in long strips) is best, because then you can cut them to fit your pie pan. I used several layers overlapping on the bottom (kind of like a lattice-topped pie, only covering the whole surface) lined the sides with them, poured in the filling (I had extra, which I froze) and heaped a bunch on top. It's hard to go wrong, it just depends on how pretty you want your pot pie to look. Brush the top (and the insides, if you want) with the remaining tablespoon of olive oil.
Bake the pot pie for 20-30 minutes (check often, so it doesn't burn) until golden and bubbling. Let pot pie cool for fifteen minutes before serving.
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